A wise person once said: if it grows together, it goes together. Such is the case for corn and strawberries – from summer-harvested fields to your dinner plate, it’s a match made in dessert heaven! Another wise person once said: this recipe is really, really, delicious (it’s me, hi, I’m the wise person). Sweet, flaky, cornbread-y biscuits are the base for this take on the iconic summertime desert, with simple macerated strawberries (why mess with perfection?), and topped with a secret weapon: a corn-infused whipped cream. Someone even said it was the greatest strawberry shortcake of all time (still me, hi, I said that).

You will need:

1 recipe Macerated Strawberries

1 recipe Cornbread Biscuits

1 recipe Corn Whipped Cream

Yields:

6 shortcakes

Download Recipe PDF

This is gonna be icornic

Ingredients:
4 cups or 1 quart of Strawberries, hulled and quartered
2 Tbsp sugar (heaping)
Pinch salt
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Method:
-Mix all ingredients together in a medium bowl.
-Allow strawberries to macerate for at least thirty minutes at room temperature, until sugar has dissolved and strawberries have released their juices.
-Can be made up to one day ahead of time, stored covered in the refrigerator.
Ingredients:
2 cups heavy whipping cream
2 corn cobs (kernels cut off and cob reserved)
¼ cup powdered sugar (heaping)
Pinch salt
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Method:
-Add heavy cream and the prepared cobs of corn and kernels to a medium saucepan and set over medium low heat.
-Bring cream and corn to a simmer, stirring often to prevent scorching the cream. Simmer for 1 minute then remove from heat.
-Let the corn steep in the cream for about 5 minutes. For the most corn flavor: blend corn and cream, then strain with a fine mesh strainer or cheesecloth, but note, only do so with a truly fine strainer, the blender will make quick work of the softened corn, and we don’t want any corn pieces in the cream, just the corn’s essence. So, if you are sans fine strainer, simply strain the whole corn kernels and the cobs out, reserving the now corn-infused cream.
-Transfer to a covered container and refrigerate until the cream is cool.
-Cream can be made up to 2 days ahead of time, stored un-whipped and strained in the fridge. Whip just before serving.
-Whip it: transfer cooled corn cream to your largest bowl and add powdered sugar and a pinch of salt. Roll up your sleeves and whip cream with a whisk until cream is fluffy and pale yellow.
Ingredients:
12 Tbsp cold unsalted butter (plus extra melted butter for brushing)
1 ¼ cup all purpose flour (plus more for dusting)
¾ cup fine-ground cornmeal
¾ cup buttermilk
¼ cup corn flour
¼ cup sugar (heaping)
2 Tbsp freeze-dried corn powder (optional)
3 tsp baking powder
1 tsp salt
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Flaky salt or sugar for topping (optional)
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Method:
- Heat oven to 400 f and line a baking sheet with parchment paper.
-Add all dry ingredients to a large bowl and whisk until homogenous.
-Cut cold butter into vague tablespoons, then add to the bowl of dry ingredients. Mash, squeeze, and break the butter together with your hands until the mixture is slightly sandy, with a few pea-sized lumps of butter. This isn’t dissimilar to making a pie crust, those chunks of butter are what will make the biscuits flaky!
-Add buttermilk and mix with a wooden spoon until no patches of buttermilk remain. Mixture will be slightly dry and crumbly, but if it’s too dry to work with, add an additional Tbsp of buttermilk.
-Empty bowl onto lightly floured surface, and roll out into a rectangle-ish shape (short side facing you) with flour-dusted rolling pin until about ½” thick.
-The dough may appear crumbly and hard to work with during this step, that is totally expected – the folding of the dough will help bring it together.
-Fold the dough like a letter: fold the far side down towards you, then the side closest to you on top of that.
-Press it all back together, rotate the dough 90 degrees, then repeat the roll and fold twice more.
-Mold your biscuit dough into a rectangle about 8” x 6”.
-Wrap dough tightly in plastic and chill in the refrigerator for at least 30 mins.
-Once chilled, remove dough and cut into 6 rectangle biscuits, place biscuits on the prepared sheet tray. Brush with melted butter and sprinkle flaky salt or sugar on top, if desired.
-Bake for 15 - 20 minutes, or until lightly golden brown. Brush with additional melted butter as soon as they come out of the oven.
-Cool for at least 15 minutes before serving. Plate immediately, or keep in an airtight container for up to 2 days (if using leftover biscuits, warm in a low temp oven before serving).

Assemble shortcakes:
-Cut biscuits in half lengthwise, spread a hefty bed of corn whipped cream on the bottom half of the biscuit and top with macerated strawberries, then replace the top half. And you know what, dollop some more corn whipped cream on top, go nuts.